Moist Pumpkin Protein Muffins
I found this recipe for Moist Pumpkin Protein Muffins at dashingdish.com and thought it was worth a try I have been craving pumpkin bread. So decided to make them this evening and must say they are yummy! Thought I would share the recipe for anyone looking for a pumpkin muffin/bread recipe to give a try.
This Recipe Uses a 12 Cup Muffin Pan / Preheat Oven to 350 Degrees
Ingredients
1 Cup Canned Pumpkin
1/2 Cup Applesauce
1/2 Cup Plain Lowfat Greek Yougurt
3 Egg Whites
1 3/4 Cups of Old Fashioned Oats
1/4 Cup Protien Powder
1 Cup of Splenda (or sweetner of choice) Although I think you could get away with 3/4 Cup
1 TSP Baking Soda
2 TSP Baking Powder
1/4 TSP Salt
1 1/2 TSP of Cinnamon and 1/2 TSP of Pumpkin Pie or Apple Pie Spice
You want to make sure to grind the oats up into a powder in your food processor.
Mix all dry ingredients to incorporate evenly then mix in the rest of the wet ingredients using a mixer.
Line your muffin pan with muffin cups or spray with non stick spray.
Evenly disribute mix into the 12 cups.
Bake for 15-25 Minutes this is a moist mixture so toothpick may not come out clean when testing. Touch the tops of your muffins if they spring back and are golden brown they are done. If you touch them and they indent put back in for 3 minute intervals until firm and golden.
Nutrition Information
Servings 12
Calories 71
Fat 1g
Carbs 18g
Fiber 3g
Suger 2g
Protein 5g
If you share the recipe with any Weigh****chers friends they are 1 WW point.
This Recipe Uses a 12 Cup Muffin Pan / Preheat Oven to 350 Degrees
Ingredients
1 Cup Canned Pumpkin
1/2 Cup Applesauce
1/2 Cup Plain Lowfat Greek Yougurt
3 Egg Whites
1 3/4 Cups of Old Fashioned Oats
1/4 Cup Protien Powder
1 Cup of Splenda (or sweetner of choice) Although I think you could get away with 3/4 Cup
1 TSP Baking Soda
2 TSP Baking Powder
1/4 TSP Salt
1 1/2 TSP of Cinnamon and 1/2 TSP of Pumpkin Pie or Apple Pie Spice
You want to make sure to grind the oats up into a powder in your food processor.
Mix all dry ingredients to incorporate evenly then mix in the rest of the wet ingredients using a mixer.
Line your muffin pan with muffin cups or spray with non stick spray.
Evenly disribute mix into the 12 cups.
Bake for 15-25 Minutes this is a moist mixture so toothpick may not come out clean when testing. Touch the tops of your muffins if they spring back and are golden brown they are done. If you touch them and they indent put back in for 3 minute intervals until firm and golden.
Nutrition Information
Servings 12
Calories 71
Fat 1g
Carbs 18g
Fiber 3g
Suger 2g
Protein 5g
If you share the recipe with any Weigh****chers friends they are 1 WW point.
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